½ cup plus 2 tbsp extra virgin olive oil, plus more for brushing
four 8oz swordfish steaks (1/2 inch thick)
kosher salt and black pepper
2 tbsp unsalted butter
1 ½ cups coarsely chopped cilantro leaves and stems
¾ cup coarsely chopped parsley leaves and stems
2 garlic cloves, minced
2 tbsp fresh lemon juice
2 small fresno or red jalapeno chiles, minced
pinch of saffron threads
¼ tsp pimento de la vera (smoked Paprika)
¼ tsp cayenne
Heat a grill pan. Brush the fish with 2 tbsp of the olive oil and season with salt and black pepper. In 2 batches, cook the fish over moderate heat until browned on 1 side, 3 minutes. Turn the steaks and top each with ½ tbsp of butter. Grill until the fish is just cooked through, 2 minutes longer. Transfer serving plates.
Meanwhile, in a bowl, mix the remaining ½ cup of olive oil with the remaining ingredients and season with salt and pepper.
Spoon the vinaigrette over the swordfish and serve.